The 4th of July is approaching fast and while everyone is gearing up for parades, county fairs, and late night firework shows you’re probably also already wondering what you’ll be grilling up before you head out for the festivities. Hotdogs and hamburgers are the standard and can be good in their own right, but I’m in the mood for some fish.
Fish provides omega-3 fatty acids which has been proven to boost brain function, maintain healthy arteries, is low in calories and high in protein, but it also may help those with autoimmune diseases since it’s easy to digest and full of all the rich vitamins, minerals, and natural goodness our bodies can’t make on their own. You should be eating at least 3 servings of fish or shellfish per week. So, maybe it’s time for everyone to get in the mood for fish more often.
I used some wild caught Tilapia fillets for this savory yet light fish dish. However, any white ocean fish would work. Fresh trout or base would be just as delicious (or more so if you caught it the day of. It doesn’t get fresher than that!)
Chili Lime Tilapia with Garlic Lime Butter
Garlic Lime Butter
- 4 – 6 tbsp (1 tbsp per fillet) organic butter or organic ghee
- 2 cloves garlic, grated
- 1 small lime, zested
In a small saucepan heat the butter or ghee, garlic, and lime zest on low heat until it begins to gently sizzle and become very fragrant. Allow the flavors to marry in the pan for at least 5 minutes (but preferably 10-15 minutes), stirring occasionally to keep the edges from burning. It will begin to brown the longer it cooks. While the Garlic Lime Butter is simmering prepare the fish….
4 – 6 fish fillets, skinned and boned
Seasoned to taste with:
- chili powder
- cayenne pepper (opt. for extra heat)
- Himalayan pink salt
- black pepper
- fresh cilantro, finely chopped
- juice of 1 lime
Preheat the grill. Rinse and pat the fish dry before placing them on a sturdy piece of tin foil or in a fish grilling basket Pour about a tablespoon of the Garlic Lime Butter onto each fillet (it will have reduced some) and then generously dust with chili, cayenne, pink salt, black pepper, fresh cilantro, and finally a healthy drizzle of fresh lime juice.
Place on the grill and cook for 10 minutes per inch of thickness, or about 5 minutes per side (measure at the thickest part of the fillet). The fish should flake apart without being dry. Serve with grilled veggies or a green salad, a bowl of fresh fruit, quinoa salad, and plenty of sparklers 😉